KR101549927B1 - Liquid coffee composition using magma seawater and Dendropanax morbifera Nakai and manufacturing method same - Google Patents

Abstract

Disclosed is a liquid coffee composition which is rich in flavor and flavor of coffee, and which maximizes antioxidant function and improves preservability in a liquid-extracted coffee using pulverized coffee beans. The present invention provides a liquid coffee composition comprising 0.01 to 10 parts by weight per 100 parts by weight of the extracted liquid coffee in a liquid coffee extracted by passing desalted lava sea water through roasted coffee bean flour.

Description

TECHNICAL FIELD The present invention relates to a liquid coffee composition using lava seawater and sulfuric acid,

The present invention relates to a liquid coffee composition and a method for producing the same, and more particularly, to a liquid coffee composition having improved sensory properties of coffee bean liquid extract and excellent antioxidative function.

In general, coffee is an evergreen shrub belonging to the exotic (madder family), which is cultivated mainly in tropical rainfall (1,500 ~ 2,000㎜ / year) and produces good goods in high altitude area of 1,000 ~ 3,000m to be. Commercial varieties of coffee are classified into three major varieties: Arabica, Robusta, and Liberica. The main coffee beans are Arabica and Robusta. Such coffee is a kind of multi-purpose food which is widely used around the world and is drunk in the form of coffee beans or instant coffee.

Instant coffee is usually prepared by pulverizing and roasting coffee beans, filtering the extract through a cell, evaporating the coffee extract obtained by freeze-drying, etc. The user can dissolve the instant coffee formed into powder form into hot water . Such instant coffee is advantageous in that it is easy to drink coffee with water alone, but it does not require pulverization and extraction of beans compared with coffee beans. On the other hand, when the coffee is produced only by solids other than moisture, Or deteriorated, and insomnia due to caffeine, which is a unique ingredient of coffee itself, has been pointed out as a problem.

On the other hand, since coffee beans are produced by grinding coffee roasted in a dry state after roasting, the user can enjoy the taste and aroma of coffee beans, Storage, distribution, crushing, and extraction processes.

The process of extracting coffee beans is largely based on a method of extracting ground coffee with hot water or hot water or a method of extracting with cold water (low temperature water, about 5 to 20 ° C). In the case of coffee extracted with hot water or hot water, (Hereinafter referred to as "Dutch coffee") is characterized in that the fragrance does not evaporate and the delicate flavor lasts for a long time and the bitter taste is small and soft. In addition, the Dutch coffee can be made to feel richer taste and aroma through the fermentation period of 3 to 7 days, and since it is extracted at room temperature, the period of not losing flavor is longer than other coffee, Contains low caffeine of about 40%.

Such Dutch coffee is also referred to as water drip coffee because it is extracted by dropping water droplets one by one. It also has disadvantages in terms of ineffective manufacturing process, such as crushing, shaking, taste, and incense depending on the extraction method and extraction time. In addition, although the preservation period of the taste can be prolonged as compared with the hot water extraction, the preservation period of the taste is still short, which is insufficient to mass-produce the mature flavor and aroma.

The problem of preservation of liquid extraction coffee is due to the oxidation of coffee. This is because roasted coffee adsorbs oxygen in the air to cause oxidation, and roasted coffee has a porous structure and is highly hygroscopic, so that water molecules of roasted coffee promote the oxidative action of fragrance components if moisture-proof packaging is not performed. In addition, the storage temperature of roasted coffee has a great influence on the rate of chemical change of flavor components. The rate of acidity of bean stored at room temperature (around 25 ℃) is about 5 times faster than that of stored at refrigeration temperature (around 5 ℃) . In addition, the thick roasted coffee turns into a porous structure rather than the soft roasted coffee, so that the surface area becomes larger and the rancidity speed becomes faster.

Several approaches have been suggested for the antioxidant function of liquid coffee. For example, in Korean Patent No. 0572177, Korean Patent No. 0713011, US Patent Publication No. 2005-0008741 and Japanese Patent Application Laid-Open No. 2000-354455, oxygen treatment, carrageenan-containing, electrolytic treatment and antioxidant addition However, in the case of the oxygen removal treatment and the electrolytic treatment, it is not easy to establish the specific process conditions, and there is a problem that the additional cost is required for the process equipment. It is possible to impart a certain antioxidative function to a certain portion of the carrageenan-containing technology, but it is not considered in terms of improving the coffee taste or flavor together, It is mainly intended for instant coffee.

DISCLOSURE OF THE INVENTION Accordingly, it is an object of the present invention to solve the above-mentioned problems and to provide a liquid coffee composition and a liquid coffee composition using the coffee bean pulverized therein, And to provide a manufacturing method thereof.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a liquid coffee composition, which comprises 0.01 to 10 parts by weight of a sulfuric acid component in 100% by weight of the extracted liquid coffee in liquid coffee extracted by passing desalted lava sea water through roasted coffee bean flour to provide.

Further, the present invention provides a liquid coffee composition characterized in that the desalted lava sea water has a hardness of 50 to 300 mg / l.

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(A) a step of roasting a coffee bean and then leaving it in an unsealed state to remove carbon dioxide from the bean and then pulverizing the bean to thereby prepare a coffee bean flour; (b) extracting liquid coffee by passing desalted lava water through the coffee bean flour; And (c) mixing a mixture of the sulfuric acid and the desalted lava water with the aqueous liquid coffee obtained by fermenting the mixture with the liquid coffee.

In addition, in the step (c), the mixing ratio of the liquid coffee and the crude solution is preferably 80:20 to 99: 1 by weight.

According to a second aspect of the present invention, there is provided a method for manufacturing a coffee bean powder, comprising the steps of: (a) roasting a coffee bean and then leaving it in an unsealed state to remove carbon dioxide from the bean, followed by pulverization to prepare a coffee bean flour; (b) crushing and crushing the crushed greens to produce crushed greens; And (c) extracting the liquid coffee by passing desalted lava water through the mixture of the coffee bean flour and the yellowing powder.

In addition, the mixing ratio of the coffee bean flour and the yellowing powder is 99.99: 0.01 to 90:10 by weight.

According to the present invention, the use of desalted lava seawater for liquid extraction coffee enriches the taste and flavor of coffee compared to conventional liquid extraction coffee, and contains a certain amount of sulfuric acid component, It is possible to provide a liquid coffee composition improved in sensibility and preservability by preventing rapid oxidation that can proceed.

In addition, we propose an optimal mixing method to prepare the liquefied coffee in the form of undiluted wheat flour or crushed wheat flour at the optimum stage in the extraction of coffee using the desalted lava waters. It is possible to provide an optimum method for producing extracted coffee.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention. Accordingly, it is to be understood that the constituent features of the embodiments described herein are merely the most preferred embodiments of the present invention, and are not intended to represent all of the inventive concepts of the present invention, so that various equivalents, And the like. Also, throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

As a method of extracting coffee beans, a vacuum heat concentrating method and a freezing concentration method are generally used. Vacuum heating concentrating method has a low facility investment cost and is well known and used technically. However, There is a disadvantage that a high-quality concentrated liquid can not be obtained because it is pyrolyzed. The freezing and concentrating method is suitable for obtaining a concentrate having excellent aroma because the coffee extract is put into a cooling device and the temperature is lowered to below the freezing point and the ice particles of the extract are removed. However, .

Accordingly, the inventors of the present invention have found that, in the case of coffee (Dutch coffee) manufactured by the liquid extraction method, it is possible to solve the problem of deterioration of the quality of the hot-air drying extraction and the high cost of the freezing extraction method. Further, It is possible to manufacture low caffeine coffee as compared with other Dutch coffee, and it is possible to improve the sensuality such as taste and flavor increase, and to solve the problem of destruction of nutrients that may occur during manufacturing. Furthermore, it has been found that the problem of the rapid oxidation due to the natural minerals contained in the lava water can be solved by mixing the sulfuric acid components, leading to the present invention.

Accordingly, the present invention discloses a liquid coffee composition comprising 0.01 to 10 parts by weight per 100 parts by weight of the extracted liquid coffee in a liquid coffee extracted by passing desalted lava sea water through roasted coffee bean flour.

Lava seawater is an infinite resource that can be used for 7,589 years with 1,000 tons of production per day, and it is a recyclable resource, which makes it a very positive resource for future water resources that are available continuously. Jeju Lava Seawater is located in the eastern part of Jeju Island. Lava seawater is a unique water resource possessed only by Jeju Island which is matured under the volcanic topography of Jeju Island for a long period of time because the sea water is naturally filtered through the basalt and siliceous layers. And has been actively used as a breeding water for flounder farms. Lactic acid seawater has been widely used for drinking water such as sauna for health and beauty since 10 years ago. Lava seawater contains more minerals such as iron, manganese, zinc, and molybdenum than deep seawater and deep seawater, as well as essential minerals such as sodium, magnesium, calcium and potassium. In addition, lava seawater contains a large amount of beneficial minerals, and contains a large amount of germanium having blood circulation promotion, immunity enhancement, and anti-cancer activity, and is effective in reducing hangover, relieving hyperlipidemia, antioxidant, And it is a clean groundwater resource in which harmful components such as arsenic, mercury cadmium, and the like are not detected without detecting E. coli, nitrate nitrogen, phosphate phosphorus, phenols and the like.

However, studies on the application of this lava seawater several years ago have been carried out in order to prevent seawater penetration in order to improve the limited use of agriculture water and drinking water due to high salinity of lava seawater. There have been no studies on special application methods other than water for breeding water and sauna water. Recently, a technique of desalting treatment of lava water using a desalination apparatus using electrodialysis (ED) has been proposed.

The lava water used in the present invention can also be obtained by desalting lava water taken from 100 to 200 m underground as desalted lava sea water, and preferably lava water taken from the eastern part of Jeju Island. The desalted lava water according to the present invention may be sterilized using a sterilizing filter and then subjected to a known desalting method such as flash evaporation method, seawater freezing method, reverse osmosis method, ion exchange resin method, electrodialysis method, Desalted by using a desalting agent, and desalted by an electrodialysis method is preferable because it can adjust the mineral concentration and hardness of the desalted lava waters with different electrical conductivity values. For example, the desalination lava water can be prepared through a desalination process in which the electrical conductivity values are adjusted to 8 mS / cm, 10 mS / cm, 12 mS / cm, 15 mS / cm and the like to remove monovalent cations and divalent anions.

The desalted lava waters used in the preparation of the liquid coffee composition according to the present invention may have an improved coffee taste and flavor depending on its hardness. The desalted seawater having a hardness of 50 to 300 mg / l is preferably used for increasing the coffee taste and flavor and improving the body feel, more preferably 60 to 200 mg / l, and most preferably 70 to 150 mg / l It is most preferable to use it. When the hardness is less than 50 mg / L, the degree of improvement of the sensory property may be insufficient as compared with the case of Dutch coffee prepared by using ordinary water. When the hardness exceeds 300 mg / L, And the flavor can be rather reduced, and the oxidation rate can be accelerated.

In the present invention, the sulfuric acid component is a preservative for preventing the oxidation of coffee. It replaces the artificial chemical preservative added in the production of conventional coffee, and particularly prevents oxidation due to the adoption of lava seawater by a unique combination with desalted lava waters used for liquid extraction While preserving the taste and flavor of coffee.

The sulfuric acid component is contained in an amount of 0.01 to 10 parts by weight, preferably 0.1 to 5 parts by weight, more preferably 0.5 to 3 parts by weight, and most preferably 1 to 2 parts by weight, based on 100 parts by weight of the extracted liquid coffee . If the sulfur content is less than 0.01 part by weight, the antioxidant effect may be insufficient, and if it exceeds 10 parts by weight, the original taste and flavor of the coffee may be deteriorated. The crustacean component may be a bark or a leaf of Hwangryeok tree, preferably a Hwangchil leaf.

Hereinafter, a method for producing a liquid coffee composition according to the present invention will be described in detail.

The liquid coffee composition according to the present invention can be produced in the first and second aspects according to the mixing method of sulfuric acid.

According to a first aspect of the present invention, there is provided a process for preparing a liquid coffee composition according to the first aspect of the present invention, which comprises the steps of: (a) roasting a coffee bean and then leaving it in an unsealed state to remove carbon dioxide from the bean and then pulverizing the coffee bean powder; (b) extracting liquid coffee by passing desalted lava water through the coffee bean flour; And (c) mixing the crude powder with the liquid coffee obtained by fermenting a mixture of ground and lava seawater.

The step (a) may be a step of producing coffee bean flour, which may include roasting, carbon dioxide removal and pulverization.

The roasting may be carried out, for example, by firstly putting coffee beans into a roasting machine, roasting at 170 to 190 ° C for 1 to 3 minutes, roasting at 190 to 210 ° C for 4 to 6 minutes and roasting at 170 to 190 ° C for 1 to 3 minutes 3 roasting process.

Carbon dioxide removal is performed to prevent flavor deterioration due to heat transfer to the roasted coffee beans, which can be performed by leaving the roasted beans in a roaster and leaving them in an unsealed condition for 12 to 48 hours.

Thereafter, the pulverizing step is not particularly limited to this method, and a coffee bean flour can be produced by using a known grinding apparatus or the like.

The step (b) is a step of passing a raw material of water through the coffee bean flour to produce a liquid coffee, which is performed by passing desalted lava water through the coffee bean flour produced in step (a).

The passing method is, for example, a method of putting the desalted lava seawater into the container in a plastic container on the basis of 100 g of the coffee bean flour in 0.5 to 1.5 L of the desalted seawater for about 1 to 5 seconds for 5 to 15 hours, . Preferably 2 to 3 seconds, and then 0.8 to 1.2 L for 8 to 12 hours. The extraction can be carried out at room temperature.

The step (c) is a step of mixing the sulfuric acid component with the liquid coffee, and is performed by mixing the separately prepared sulfuric acid solution with the liquid coffee.

The crude sulfuric acid crude solution can be prepared by adding the prepared sulfuric acid and the desalted lava sea water into a steamer and boiling them. For example, 15 to 25 liters of desalted lava sea water can be prepared by adding 20 to 25 liters of groundwater to a boiling plant and then boiling at 100 to 140 ° C for 5 to 20 hours. Preferably, 18 to 22 liters of desalted lava waters are placed in a steamer and the mixture is boiled at 110 to 130 ° C for 8 to 12 hours and then extracted.

Thereafter, the liquid crude coffee prepared in the step (b) is mixed with the stock solution prepared as above to prepare a final liquid coffee composition. At this time, in order to maximize the antioxidant effect while retaining the original taste and flavor of the coffee, the mixing ratio of the liquid coffee and the crude solution of sulfuric acid can be 80: 20 to 99: 1 by weight, preferably 90: : 2, and more preferably from 93: 7 to 97: 3 by weight.

The liquid coffee composition thus prepared can be pasteurized and then packed in pouches, PET bottles, glass bottles and the like, packaged and sealed in accordance with a conventional packaging method, and made into a commercial beverage.

According to a second aspect of the present invention, there is provided a method for producing a liquid coffee composition according to a second aspect of the present invention, which comprises the steps of (a) roasting a coffee bean, Removing the carbon dioxide and pulverizing it to prepare a coffee bean powder; (b) crushing and crushing the crushed greens to produce crushed greens; And (c) extracting the liquid coffee by passing desalted lava water through the mixture of the coffee bean flour and the Huanghua flour. Hereinafter, a configuration different from the manufacturing method according to the first aspect will be described.

The method of manufacturing the liquid coffee composition according to the second aspect is characterized in that instead of mixing the sulfuric acid components in the form of the crude sulfuric acid solution, the sulfuric acid powder is prepared and mixed with the pulverized ground bean flour, .

The crushed grease is prepared by grinding and pulverizing. For example, when 5 kg of Huangchil is used as the standard, the first squeezing to remove moisture at 35 to 45 ° C and the second sintering at 45 to 55 ° C for 5 to 15 minutes may be followed by crushing the Huangchil.

Thereafter, the liquid coffee is extracted by passing the desalted lava sea water through the mixture of the coffee bean flour and the yellow crushing powder in the same manner as in the first embodiment. At this time, it is possible to maximize the antioxidative effect while retaining the original taste and flavor of the coffee The mixing ratio of the coffee bean powder and the yellowing powder may be 99.99: 0.01 to 90:10 by weight, preferably 99.9: 0.1 to 95: 5, more preferably 99.5: 0.5 to 98: 2 weight ratio.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples.

Comparative Example  One

1 kg of coffee bean paste (arabica) was put into a roasting machine, roasted at 180 ° C for 2 minutes, 200 ° C for 5 minutes and 180 ° C for 2 minutes, and then roasted in a roasting machine to remove coffee beans for 24 hours To sufficiently remove carbon dioxide. Thereafter, the beans were finely ground using a coffee bean grinder to prepare coffee bean flour. Separately, 5 kg of Huangchil was prepared and primary crushing to remove water at 40 ° C and secondary crushing at 50 ° C for 10 minutes were carried out, followed by crushing the crushing to prepare crushed crushed powder. Thereafter, coffee bean powder and yellow crushed powder were mixed at a weight ratio of 99: 1, and a desalted lava water having a hardness of 10 mg / l (excavated 150m underground from Gujoo-eup, Bucheju-gun, northeast of Jeju Island, Followed by desalting by electrodialysis) to produce a liquid coffee composition.

Example  One

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 50 mg / L were used in Comparative Example 1.

Example  2

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 60 mg / L were used in Comparative Example 1.

Example  3

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that desalted lava waters having a hardness of 70 mg / L were used in Comparative Example 1.

Example  4

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 100 mg / L were used in Comparative Example 1.

Example  5

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 150 mg / L were used in Comparative Example 1.

Example  6

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 200 mg / L were used in Comparative Example 1.

Example  7

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 300 mg / L were used in Comparative Example 1.

Comparative Example  2

A liquid coffee composition was prepared in the same manner as in Comparative Example 1, except that the desalted lava waters having a hardness of 350 mg / L were used in Comparative Example 1.

Example  8

1 kg of coffee bean paste (arabica) was put into a roasting machine, roasted at 180 ° C for 2 minutes, 200 ° C for 5 minutes and 180 ° C for 2 minutes, and then roasted in a roasting machine to remove coffee beans for 24 hours To sufficiently remove carbon dioxide. Thereafter, the beans were finely ground using a coffee bean grinder to prepare coffee bean flour. Thereafter, desalted seawater having a hardness of 100 mg / L in coffee bean flour (150 m underground was drilled in Guchee-eup, Bucheju-gun, Northeast of Jeju Island, taken out and sterilized using a sterilization filter and desalted by electrodialysis) Liquid coffee was prepared. Separately, 20 liters of desalted lava sea water was added to 20 kg of Huangchil, and the resulting mixture was boiled at 120 ° C for 12 hours and then extracted to prepare a crude Huanghong coarse solution. Then, a liquid coffee composition was prepared by mixing the above-mentioned liquid coffee with the stock solution of sulfuric acid in a weight ratio of 95: 5 (containing about 1 wt% of a sulfuric acid component).

Example  9

A liquid coffee composition was prepared in the same manner as in Example 4, except that in Example 4, the coffee bean flour and the yellowing powder were mixed in a weight ratio of 99.9: 0.1.

Example  10

A liquid coffee composition was prepared in the same manner as in Example 4, except that the coffee bean flour and the yellowing powder were mixed in a weight ratio of 99.5: 0.5 in Example 4.

Example  11

A liquid coffee composition was prepared in the same manner as in Example 4, except that the coffee bean flour and the whitening flour were mixed in a weight ratio of 95: 5 in Example 4.

Example  12

A liquid coffee composition was prepared in the same manner as in Example 4, except that in Example 4, coffee bean flour and yellowing powder were mixed in a weight ratio of 90:10.

Comparative Example  3

A liquid coffee composition was prepared in the same manner as in Example 4, except that the yellowish powder was not mixed with the coffee bean powder in Example 4.

Comparative Example  4

A liquid coffee composition was prepared in the same manner as in Example 4, except that the coffee bean flour and the yellowing powder were mixed in a weight ratio of 85:15 in Example 4.

Comparative Example  5

A liquid coffee composition was prepared in the same manner as in Example 4 except that fresh water (desalted and demineralized from the collected lava sea water) was used in place of desalted lava seawater in Example 4.

Comparative Example  6

A liquid coffee composition was prepared in the same manner as in Example 4 except that general water was used in place of the desalted lava seawater in Example 4.

Test Example

The liquid coffee compositions prepared according to the above Examples and Comparative Examples were subjected to sensory evaluation and antioxidation evaluation by the following methods, and the results are shown in Table 1 below.

[Sensory Evaluation]

The liquid coffee composition prepared according to each of the Examples and Comparative Examples was aged for 6 days, and 20 panelists were examined for their preference score including fragrance, sweetness, and bitter taste by a 9-point scale method.

[Antioxidant Evaluation]

Antioxidant activity was assessed by DPPH radical scavenging method (DPPH (1,1'-diphenyl-2-picrylhydrazyl)). DPPH free radical scavenging effect measurement is a method of measuring antioxidative activity using DPPH, which is a stable compound having a free radical, as a substrate. 1 ml of ethanol was added to 1 ml of 0.2 mM DPPH solution, 1 ml of each sample was added, and the mixture was allowed to stand at room temperature for 10 minutes. Then, the absorbance was measured at 517 nm using a spectrometer. The active size was shown by the inhibition rate as much as the absorbance decreased compared to the control without the sample.

Referring first to Comparative Examples 1 and 2 and Examples 1 to 7 in Table 1, there was a significant difference in sensory properties particularly in the liquid coffee composition containing 1% by weight of the sulfuric acid component depending on the hardness of the desalted lava water . In the samples with hardness of 60 ~ 150mg / ℓ, it showed good preference but it was lower than those of samples with hardness of 50mg / ℓ, 200mg / ℓ and 300mg / ℓ and hardness of 10mg / ℓ and 350mg / ℓ It can be seen that the sample of the present invention has a poor preference. On the other hand, the antioxidative activity (inhibition rate) showed good activity up to a sample having a hardness of 200 mg / L, but it was slightly lowered in a sample of 300 mg / L or more. From these results, it was confirmed that the use of desalted lava waters having a certain hardness in a liquid-extracted coffee composition using desalted lava sea water and yellowing can retain the taste and flavor of coffee while maintaining the antioxidative activity .

On the other hand, referring to Example 8, it can be seen that excellent mixing sensory results and antioxidant activity were obtained not only in the case of using the crushed wheat flour, but also in the form of the crude crushed orange juice in mixing the crushed greens.

Next, referring to Examples 9 to 12 and Comparative Examples 3 to 4, the degree of sensory and antioxidative activity according to the content of the crushing ingredients showed excellent anticorrosive activity and antioxidative activity when the crushing content was up to 5% by weight , And 10 wt%, the degree of preference began to deteriorate. When the content was excessively contained at 15 wt%, the degree of preference was poor. When no sulfuric acid component was contained at all, the degree of preference was good, . From these results, it can be confirmed that the content of the optimum sulfuric acid component for maintaining the antioxidative activity while retaining the taste and flavor of coffee is found in the liquid extract coffee composition using the desalted lava sea water and the sulfuric acid.

Next, referring to Comparative Examples 5 and 6, there was no abnormality in the antioxidant activity of the liquid coffee composition extracted by using fresh water or ordinary water in place of the desalted lava sea water, but the sensory results were very poor .

While the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, Such modifications and changes are to be considered as falling within the scope of the following claims.

Claims (7)

Wherein the liquid coffee extracted by passing the desalted lava sea water through roasted coffee bean flour contains 0.01 to 10 parts by weight of a sulfuric acid component based on 100 parts by weight of the extracted liquid coffee. The method according to claim 1,
Wherein the desalted lava sea water has a hardness of 50 to 300 mg / l. delete (a) roasting the coffee beans, leaving them in an unsealed state to remove carbon dioxide from the beans, and pulverizing the coffee beans to prepare coffee bean flour;
(b) extracting liquid coffee by passing desalted lava water through the coffee bean flour; And
(c) mixing a mixture of the sulfuric acid and the desalted lava water with the liquid coffee;
≪ / RTI > 5. The method of claim 4,
Wherein the mixing ratio of the liquid coffee and the hydrogenation stock solution in the step (c) is 80:20 to 99: 1 by weight. (a) roasting the coffee beans, leaving them in an unsealed state to remove carbon dioxide from the beans, and pulverizing the coffee beans to prepare coffee bean flour;
(b) crushing and crushing the crushed greens to produce crushed greens; And
(c) extracting the liquid coffee by passing desalted lava water through the mixture of the coffee bean flour and the yellowing powder;
≪ / RTI > The method according to claim 6,
Wherein the mixing ratio of the coffee bean flour and the yellowing powder is 99.99: 0.01 to 90:10 by weight.